Fresh Pineapple Upside-down Cake

Solar oven pineapple upside down cake recipe from the Solavore blog

This recipe was originally from It's just another wonderful example of how you don't need special recipes for baking in the solar oven. The only change we made was cooking in a covered pot and a giving it a longer baking time. The cake is comes out incredibly moist and was a huge hit.


  • 12 tablespoons (170 grams or 1 1/2 sticks) unsalted butter, softened
  • 1/2 cup (100 grams) lightly packed brown sugar
  • 2 teaspoons lime or lemon zest
  • 1/2 teaspoon ground cinnamon
  • 8 ounces (225 grams) fresh pineapple, cut into 1/2-inch-thick wedges (about 1/4 pineapple)
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups (210 grams) all-purpose flour (we use unbleached Gold Medal all-purpose flour)
  • 1/2 cup (125 grams) sour cream, or plain yogurt


  1. Place your Solavore Sport in the sun to preheat.
  2. Prepare Topping: Using the back of a spoon, spread 4 tablespoons of the butter over the bottom of your Graniteware pot. Scatter the brown sugar and cinnamon evenly over butter. Arrange the pineapple wedges in one even layer over the butter and sugar.
  3. Make Batter: In a large bowl, beat the remaining 8 tablespoons of butter, granulated sugar and lime (or lemon) zest with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes.
  4. Add the egg yolks and vanilla and beat until smooth. Scrape the sides and bottom of the bowl then mix in the baking powder and salt.
  5. Mix in a third of the flour mixture until only a few streaks of flour remain then mix in the remaining flour. Add the egg whites and sour cream (or yogurt) and mix just until smooth.
  6. Spoon cake batter on top of the pineapple then use a spatula to spread into an even layer.
  7. Cover pot and bake in the Sport for approximately 2 hours, until a toothpick inserted in the center of the cake comes out clean.
  8. Cool cake in the pan for 5 minutes then run a knife around the edges and invert it onto a plate to cool. If some pineapple slices stick to the pan, use a spatula to transfer them back on top of the cake and spread a little of the gooey brown sugar sauce over them to cover it up.
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